After a nice weekend of relaxing and just taking it easy – visiting with some friends and drinking a bit too much wine – I decided on one of those good ol’ favourites: Bobotie.
I think this dish is perfect for a weekday dinner – you cook everything in one pot, add a bit of this and that – pop it in the oven and voila – dinner is done! You don’t even need to serve it with anything – just as is, is perfect. However, you can add a salad, or serve it with yellow rice (traditional way).
Tonight, we just had it as is, as I’ve had a lot to prepare for our #HeritageDay braai tomorrow. (You will have to wait for tomorrow’s post to see…)
500g venison mince
1 onion, chopped
1 tsp turmeric
2ml ground cloves
10ml masala powder
10ml mild curry powder
2 slices of stale white bread, soaked in water
10ml lemon juice
100ml raisins (soaked in water to make them extra juicy)
3 tbs apricot jam
3 tbs oil
Sauté onion in the oil and add spices. Sauté until the onion is soft and spices cooked out. Add mince and cook for a few minutes until the mince is almost cooked. (If you overcook the mince, it tends to make the dish very dry.)
Add lemon juice, apricot jam and raisins – cook a little bit more and mix through. Remove from heat and add egg, as well as the bread, making sure you squeeze the excess water from the bread.
Mix through properly and scoop into a buttered oven dish.
Cover with savoury custard and place 4 bay leaves on top.
To make the savoury custard, beat 2 eggs together with half a cup of mil and a pinch of salt.
Bake at 160C for 45 minutes, until golden brown on top.